Ingredients
The following ingredients have 4 Servings
- 4 x 350g sweet potatoes (skin-on)
- 400g can chickpeas, rinsed, drained
- 2 tbs harissa paste
- 150g marinated feta, drained, crumbled
- 2 truss tomatoes, roughly chopped
- 1/2 bunch coriander, leaves chopped
- 1 tbs finely chopped preserved lemon rind, white pith removed
- 2 tbs extra virgin olive oil
Instruction
- Pierce potatoes all over with a fork. Place on a plate and microwave on high, turning halfway, for 8 minutes or until tender.
- Meanwhile, preheat oven grill to high. Combine chickpeas and harissa in a bowl, then place on a baking tray and grill for 4 minutes or until crisp.
- Slice potatoes lengthways, leaving them attached on one end to form a ‘pocket’. Place on a baking tray. Top with chickpeas and feta. Grill for 4 minutes or until golden.
- Combine tomato, coriander, preserved lemon and oil in a bowl. Season.
- Top potatoes with salsa to serve.
